We’re not going to waste your time. You need a grill. You need some kind of grill, be it an outdoor Weber or an indoor Lean Mean Fat Grilling Machine. Once you have your grill, we can start talking about making a good burger at home. Sure you could’ve tried baking a patty, or frying one up, but the truth is that no one wants to eat a burger that is not fire-grilled. So, let’s get started.
To make a good burger at home, you’ll need to begin by getting the right ingredients. It all starts with the bun. You could find hamburger buns at the store, and if you do then opt for the thicker, more durable ones. Otherwise, I would suggest going to the local baker and seeing about getting some standard loafs that would suffice as hamburger buns. It’s always better to buy local, anyway. If you know how to bake, that’s even better.
Now go down to your butcher and buy some ground beef. Here we’ll have to say: to each his own. Some like more fatty meats and some prefer leaner meat. The important attribute of the meat you use to form your burger is that it retains its form once you mold it.
At the grocer, buy a block of Swiss cheese. Pick up a pair of fresh red onions and a large red tomato. We’re making a traditional burger, so you want your single thick tomato slice to cover the area of the patty; we don’t want little cherry tomatoes for this one. Purchase some fresh lettuce, preferably butter lettuce or little gems, which have that slight crunch that helps a burger thrive. Grab a ripe avocado and a head of garlic. Don’t forget ketchup, mustard and mayo.
Now, back at the house, chop up one of the onions and a few cloves of garlic. You’re going to knead the chopped onion and garlic into the meat. Don’t forget to dash in a bit of salt and pepper and whatever other spices you feel might provide a tasty addition to your patty. Coriander seems to be a popular choice among burger chefs. I also like to dabble a bit of olive oil into the patty.
Meanwhile, your fire grill should be lit and warming up. For the best burger, you’ll want to grill with coal or wood fuel, but otherwise gas will have to do. The grill itself should be nice and hot before you throw on your burger. If you’re using gas, make sure the flames are not too big. The burger will cook nicely in the open air if it’s not too breezy, but otherwise it’s best to shut the grill top, opening it only to flip the patties.
credits to julesmann.blogspot.com
When you feel that the meat is approaching its optimal state on the grill, throw on some buttered buns to roast briefly. There’s nothing quite as nice as a toasted, buttery bun to encase the rich flavors that you’ve prepared. Now is the time to add slices of Swiss cheese to melt over the burgers.
When all is ready, create your burger. First the bottom bun, then the patty, the tomato (perhaps sprinkled with red vinegar?), lettuce, onion slice, avocado slice, condiments to taste, and top bun. Lightly press the whole mountain of flavor together. If you were industrial, you had thrown a tray of paprika-sprinkled potato hitches and full garlic cloves (still in their skins) into the oven to bake.
Credits to www.zagat.com
That’s it, enjoy your burger!